Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The drunken botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, grains and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries. With more than fifty drink recipes and growing tips for gardeners -you will be the most popular guest at any cocktail party.